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Tuesday, February 6, 2018

A Kicky Take on Cornbread

Janet Groene’s 
Vidalia Onion Cornbread
Everybody loves cornbread, including the cook because it’s so quick and easy. No rising. No punching down. And it goes with almost everything at breakfast, lunch and supper. 
For a change, here’s a more spicy take on America’s favorite quick bread. It’s filled with bits of savory onion, has a little bite on the back your tongue from the hot sauce and it’s rich enough to make a meal with just a mug of cream of tomato soup. Best of all, it begins with that RV cruising favorite, a box of Jiffy cornbread mix. 

Large, sweet onion, diced 
½ stick butter
1 egg
Small can (8 ounces or 1 cup) cream style corn
1/3 cup milk or water
2 to 3 drops Tabasco sauce
1/4 teaspoon dill weed
8-ounce carton (1 cup) sour cream
8-ounce package cornbread mix
1 cup (half an 8-ounce package) shredded cheddar cheese

Butter a 9 X 13-inch baking pan and set the oven to 425 degrees.  Put butter and onion in a covered microwave container and nuke 1½ minutes, rotating every 30 seconds. Don’t let butter burn. Don't remove cover. Set aside to cool.
In a bowl whisk egg, creamed corn, milk or water, Tabasco sauce, dill weed and sour cream. Fold in cornbread mix, onion with butter, and cheese. Bake about 30 minutes or until firm to the touch and golden brown on top and edges. Cut in squares.

See Janet Groene’s Solo Woman RV travel tips and trips at

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